TY - JOUR
T1 - Review of the Greening Reaction by Thermal Treatment
T2 - New Insights Exploring the Structural Implications of Myoglobin
AU - Álvarez-Armenta, Andrés
AU - Huerta-Ocampo, Jose A.
AU - López-Zavala, Alonso A.
AU - Pacheco-Aguilar, Ramón
AU - Sotelo-Mundo, Rogerio R.
AU - Corona-Martínez, David O.
AU - Ramírez-Suárez, Juan Carlos
N1 - Publisher Copyright:
© 2023 American Chemical Society.
PY - 2023/11/22
Y1 - 2023/11/22
N2 - Myoglobin is the main factor responsible for muscle pigmentation in tuna; muscle color depends upon changes in the oxidative state of myoglobin. The tuna industry has reported muscle greening after thermal treatment involving metmyoglobin (MetMb), trimethylamine oxide (TMAO), and free cysteine (Cys). It has been proposed that this pigmentation change is due to a disulfide bond between a unique cysteine residue (Cys10) found in tuna MetMb and free Cys. However, no evidence has been given to confirm that this reaction occurs. In this review, new findings about the mechanism of this greening reaction are discussed, showing evidence of how free radicals produced from Cys oxidation under thermal treatment participate in the greening of tuna and horse muscle during thermal treatment. In addition, the reaction conditions are compared to other green myoglobins, such as sulfmyoglobin, verdomyoglobin, and cholemyoglobin.
AB - Myoglobin is the main factor responsible for muscle pigmentation in tuna; muscle color depends upon changes in the oxidative state of myoglobin. The tuna industry has reported muscle greening after thermal treatment involving metmyoglobin (MetMb), trimethylamine oxide (TMAO), and free cysteine (Cys). It has been proposed that this pigmentation change is due to a disulfide bond between a unique cysteine residue (Cys10) found in tuna MetMb and free Cys. However, no evidence has been given to confirm that this reaction occurs. In this review, new findings about the mechanism of this greening reaction are discussed, showing evidence of how free radicals produced from Cys oxidation under thermal treatment participate in the greening of tuna and horse muscle during thermal treatment. In addition, the reaction conditions are compared to other green myoglobins, such as sulfmyoglobin, verdomyoglobin, and cholemyoglobin.
KW - free cysteine
KW - greening
KW - thermic treatment
KW - trimethylamine oxide
KW - tuna myoglobin
UR - http://www.scopus.com/inward/record.url?scp=85177665093&partnerID=8YFLogxK
U2 - 10.1021/acs.jafc.3c02109
DO - 10.1021/acs.jafc.3c02109
M3 - Artículo de revisión
C2 - 37943570
AN - SCOPUS:85177665093
SN - 0021-8561
VL - 71
SP - 17485
EP - 17493
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 46
ER -